Herb Potato Salad with Olive Oil
Olive oil and fresh herbs create a lighter yet flavorful version of potato salad. This recipe offers a fresh, clean, and balanced side dish for your next meal.
Equipment
- large pot
- Large bowl
Ingredients
- 2 lb baby potatoes halved
- 3 tbsp extra-virgin olive oil
- 1.5 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove finely grated
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tbsp chopped chives
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp finely sliced shallot optional
Instructions
- Boil potatoes in well-salted water for 12 to 15 minutes until they are just tender.
- Drain the potatoes and let them sit for 5 minutes.
- In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and pepper to make the dressing.
- Add the warm potatoes to the dressing and toss gently so they absorb the liquid.
- Fold in the fresh herbs and sliced shallot just before serving.
- Serve the salad slightly warm or at room temperature in a shallow bowl. Top with extra chopped herbs, lemon zest, and a drizzle of olive oil.
Notes
This salad is best served slightly warm or at room temperature. If you prefer a stronger garlic flavor, you can mince the garlic instead of grating it.
By Grace Williams, contributor at Recipes by Betty.